Turkey Cutlets with Cranberry Compote

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes. Add grated apples and cook for 1 minute more. Remove from the heat and set aside.

Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.

Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm.

Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.